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Roasted Carrot Souffle

Roasted Carrot Souffle – so easy you won't believe it. This has been the one staple on our holiday table for years and is a huge hit with all ages!

You've never tried carrots like this before. Carrot Souffle is my most-requested recipe, the one dish that's served on every holiday table and it's beloved by both young and old. And I've managed to improve upon it with this most recent version!

I actually posted this recipe for the first time in early 2010, about four years after I first started making it. It's always been the same: boil baby carrots, blend them with a handful of other ingredients, bake. And if you choose to do it that way, I assure you it will be delicious. But I felt that my Carrot Souffle needed an update and I am so glad I made a couple of small tweaks to make it taste even better.

I basically decided to try two things. First, I roasted whole carrots instead of boiling babies. {Baby carrots, not actual babies}. I didn't even bother to chop them, I just tossed them with a little oil and salt then popped them in a hot oven. Once they were done they were nicely caramelized which could only add a deeper flavor than I'd gotten from simply boiling them.

I also decided to try pureeing the carrots in my Vitamix instead of my usual food processor (I haven't used my food processor even once since buying my Vitamix, it's probably time to just donate the thing). I could not believe how silky smooth my Carrot Souffle turned out just from this one small change! The texture was like a silky smooth pudding that someone slaved over for hours.

Don't be afraid of the “Souffle” part of this dish. It's not a true souffle in that you don't have to worry that it will flop. It does puff up slightly but it naturally settles once out of the oven. The reason it's so popular with everyone who tries it is because it's sweet, almost like a dessert.

It's similar to sweet potato casserole in that way and would actually be a good substitute (or addition if you have a large crowd and want to serve both). In any case, I know that you and your family are going to love it!

Roasted Carrot Souffle

Yield: 8

Prep Time: 5 minutes

Cook Time: 1 hour30 minutes

Total Time: 1 hour35 minutes

This dish is perfect for a holiday dinner because it still tastes great at room temperature.

Ingredients

2 pounds whole carrots

2 tablespoons butter, melted

2/3 cup sugar

1/4 cup sour cream

3 tablespoons flour

1 teaspoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

3 large eggs

powdered sugar, for dusting

Instructions

Preheat oven to 425F.

Place carrots on a baking sheet. Lightly drizzle with extra-virgin olive oil (just enough to coat) and sprinkle with kosher salt and toss with your hands until carrots are thoroughly coated. Roast in hot oven for 30-45 minutes or until carrots are very soft and caramelized. Remove from oven and set aside to cool slightly.

Reduce oven to 350F.

Place the roasted carrots in a Vitamix (or other high-powered blender) or food processer. Blend carrots, pushing down with a tamper as needed, until very smooth. Add the rest of the ingredients (except powdered sugar) and blend until very smooth.

Pour carrot mixture into a greased 2-quart casserole dish. Bake for 35-45 minutes or until it's set and puffs up slightly (do not overbake). Remove from oven, sprinkle with powdered sugar and serve.

About Kristy

Hey, glad to see a fellow foodie here! Sharing my recipes and cooking for friends and family is at the top of my list of things I love (margaritas are up there, too). If you make this recipe, be sure to tag @thewickednoodle anywhere you decide to share. You can also ask me questions or just say hello in the comment section below. ↓
❉ Thanks and have a great day! ❉

Reader Interactions

Comments

Wow, on the souffle and selling refrigerator soup! I had just gotten around to posting on refrigerator soup and been accepted. Well, it sounds like the move was right for you. You made it a great site!

The souffle looks wonderful. I have the better part of a 5-lb bag of carrots, so I need to make this recipe. I just need to make it for more people than my husband and myself.

Thanks, guys! By the way, I should have mentioned that despite the name, this is not an actual souffle. It does puff up a bit but you don't have to worry about it falling. Trust me, it's super easy to make!

Thanks, KB! Yes, I'm getting into web design. I'm actually starting a web design business using this theme and the Thesis theme. I love doing it so I think it will be really fun! So happy you like the new look! It definitely needed some freshening up – kinda like spring cleaning ;-)

[…] game on Sunday afternoon and I prepared a feast for us: prime rib, cheesy au gratin potatoes and my carrot soufflé. Kicked up my Nutella Mousse a notch, too, layering it with fresh raspberries for a more upscale […]

[…] put in it – so things like soup and hot dips are a breeze! I even recently tried remaking my Carrot Souffle using my Vitamix instead of a food processor – my signature dish I’ve been making for […]

[…] to make a sweet version (the idea was to make a sweet carrot soup similar to the flavors in my Carrot Souffle) but I couldn’t get it quite right so I’ll be working on that in the weeks to come. […]

[…] game on Sunday afternoon and I prepared a feast for us: prime rib, cheesy au gratin potatoes and my carrot soufflé. Kicked up my Nutella Mousse a notch, too, layering it with fresh raspberries for a more upscale […]